Ingredients:
2 cups heavy cream
3 tablespoons cultured buttermilk

Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two.

(Adapted from http://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html)

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